A super moist mini carrot cake that is soft, warmly spiced, and topped with cream cheese frosting.
This is the best carrot cake recipe! It's a small 6-inch cake that is moist, filled with grated carrots and walnuts. The best part is the thick layer of cream cheese frosting spread across the cake.
All purpose flour, cake flour, sugar, brown sugar, baking soda, spices, salt, butter, oil, eggs, applesauce, vanilla, carrots, and walnuts.
Add the flours, sugars, baking soda, spices, and salt to a large mixing bowl. Mix on low speed about 5 times.
Next, add in the room temperature butter. Mix on low for 3-5 minutes until it looks like wet sand.
Add the oil, eggs, and vanilla extract. Run the mixer on low and mix everything together until a batter forms.
Freshly grate your carrots if needed. Fold them in gently with a rubber spatula and then mix in the chopped walnuts.
Evenly portion the cake batter between 2 6-inch round pans and bake them at 350°F/180°C for 20-25 minutes and transfer to a wire rack to cool.
Assemble the cake, add a thick layer of cream cheese frosting, and decorate with buttercream carrots. Enjoy! Find the full recipe at:
Delicious everyday dessert recipes for the home baker.